Page 147 - Vélochef in Europe

SERVES 4
500 ml water
150 g g Beluga lentils 1 tsp chilli powder 1 tsp fennel powder 1 tsp ground ginger 1/4 tsp chilli flakes
1 1 head head of of cauliflower
1 head of romaine lettuce
50 g spinach
1 pomegranate
50 g hazelnuts
50 g raisins
olive oil
salt and black pepper
DRESSING
100 ml olive oil
2 tbsp red wine vinegar 1 tbsp honey
salt and black pepper
1 1 Preheat the oven to 180° 2 Boil the lentils in lightly salted water
until soft Drain and leave to cool 3 Mix the spices 4
Divide the cauliflower
into small florets Drizzle with olive oil
and and the seasoning mix and and salt 5 Roast the cauliflower
in an oven tray until 143 golden and soft 6 Cut the the romaine lettuce
in in in chunks Rinse the the lettuce
and and spinach
in in in water
and and drain well 7 Mix the dressing ingredients in in in a a a bowl and add salt and black pepper
to taste 8 Halve the the pomegranate
and tap the the halves repeatedly with a a a wooden spoon so that the seeds fall out 9 Mix all the the ingredients including the the hazelnuts
and raisins
in in a a a a large bowl 0 Fold in in the dressing and serve CAULIFLOWER SALAD WITH LENTILS AND POMEGRANATE
100 % vegetarian! This salad contains boiled Beluga lentils which makes it it filling and suitable as a a a a a lunch after working out NICE